Ingredients
24Oreo Cookies,(1 package)
¼cupunsalted butter,melted
3.5ozorange Jell-O,(1 package)
2tsporange extract
½cuporange juice
2½cupswhipped topping
11ozmandarin orange segments,(1 can)
1cupheavy cream
12ozsemi-sweet chocolate chips
Preparation
Place the Oreo cookies in a food processor and pulse until crushed. Add in melted butter and continue pulsing until well combined.
Press into an 8-inch pie pan and refrigerate.
Place Jell-o, orange extract, and ⅔ cups of boiling water in a bowl. Stir until dissolved.
Pour ½ cup of orange juice into a measuring cup. Add enough ice to fill the measuring cup.
Pour into the jello and stir until slightly thickened. Remove any remaining ice. Whisk in whipped topping.
Refrigerate until it can hold its shape.
Drain the mandarin oranges and place on paper towels to remove any excess moisture.
Mound ½ of the orange filling into the crust. Top with mandarin oranges and remaining Jell-o mixture.
Refrigerate at least 30 minutes or until set before adding ganache topping.
Heat heavy cream to boiling. Pour over the chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick. Let cool for a few minutes if needed.
Pour approximately 1 cup of ganache over the pie.
Let cool on the counter for 20 to 30 minutes. Refrigerate 4 hours or overnight.
Cool remaining ganache to room temperature. Place in a piping bag and pipe along the edges of the pie. Top with reserved orange slices.
Serve and enjoy!
